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The Foot-and-Mouth Disease Regulations (Northern Ireland) 2006
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Maturation
2. Carcases are matured so that they fall within this paragraph if they—
(a)have been matured at a temperature of more than 2°C for at least 24 hours; and
(b)have a pH value in the middle of Longissimus dorsi recorded at less than 6.0.
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